Methodist Recipe ✶ Methodist or Wesleyan Bread

This molasses-raisin bread is an old favorite from Newfoundland. If you do not care for caraway seed, you may substitute 1/4 teaspoon of ground nutmeg.

Ingredients

• 2 teaspoons white sugar
• 1 cup lukewarm water
• 2 (.25 ounce) envelopes active dry yeast
• ¾ cup molasses
• 4 teaspoons salt
• 6 tablespoons white sugar
• ¼ cup shortening, melted
• 3 cups lukewarm water
• 2 cups raisins
• 12 cups sifted all-purpose flour
• 2 teaspoons caraway seed

Cooking Directions

1. Dissolve 2 teaspoons of sugar in 1 cup of water. Sprinkle the yeast over the water and allow to soften for 5 to 10 minutes. Meanwhile, stir together the molasses, salt, 6 tablespoons of sugar, and shortening into the remaining 3 cups of water in a large bowl until dissolved. Add the raisins, flour, and caraway seed.
2. Mix together until a dough forms, then turn out onto a lightly floured work surface and knead until smooth and elastic, 10 to 15 minutes. Place into a well oiled bowl, and brush the top with a little melted shortening. Cover with a cloth and allow to rise in a warm place until doubled in bulk, about 1 hour.
3. Punch down, and allow to rise again until doubled in bulk, another hour.
4. Lightly grease two 9x5 inch loaf pans. Place the dough on a lightly floured work surface, punch down, then form into two loaves. Place loaves into the pans, cover with a cloth, and allow to rise again until doubled in size.
5. Preheat oven to 375 degrees F (190 degrees C).
6. Bake loaves in preheated oven for 1 hour until they are nicely browned and sound hollow when tapped on the bottom.

Nutrition Facts

• calories246
• carbohydrateContent51.5 g
• fatContent2.1 g
• fiberContent1.7 g
• proteinContent5.3 g
• saturatedFatContent0.5 g
• sodiumContent295.7 mg
• sugarContent12.4 g